Grilled Shrimp and Pineapple Tacos
A bit spicy, a little sweet and completely delicious, this is Summer grilling at its best! Substitute halibut or another firm white fish for the strip if you like. This recipe makes 8 tacos.
PREP TIME
1 hour / 0 mins
COOK TIME
10 minutes
Grilled Shrimp and Pineapple Tacos
Ingredients
For the shrimp marinade:
1 teaspoon ancho chili powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1/4 teaspoon sea salt
1/4 teaspoon black pepper

For the taco assembly:
1 1/4 pounds 26-30 count raw shrimp, peeled and deveined
2 tomatoes, seeded and diced
1 cup fresh pineapple chunks
2 avocados, peeled, pitted and cut into chunks
1/2 red or white onion, chopped
8 corn tortillas, lightly grilled
Sour cream, for garnish
Directions
Whisk all marinade ingredients together in a mixing bowl. Add shrimp to bowl, toss gently with tongs or your (clean) hands, cover and refrigerate for 1 hour.

Preheat your grill (a grill pan also works) to medium-high.

Remove shrimp from refrigerator, shake off excess marinade and thread onto metal skewers or wooden skewers that have been soaked in water for 10 minutes. Grill shrimp for 5-6 minutes, flipping once with tongs in the middle of cooking. Once shrimp have turned pink and lost all translucency, remove from heat and let rest for a few minutes.

To assemble tacos, place a few shrimp on a tortilla shell. Add pineapple, onion, tomatoes and avocado. Drizzle with sour cream and serve immediately.
Looking for inspiration? Try these recipes:
Cider Glazed Chicken Thighs
Cider Glazed Chicken Thighs
Bacon and Onion Quiche
Bacon and Onion Quiche
Mushroom Onion Squares
Mushroom Onion Squares
Buy Online Direct from the Farm Buy Online Direct from the Farm